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Lesley Smith

Cream of Peppercorn Pumpkin Soup

Print Recipe
Prep Time 10 minutes
Cook Time 21 minutes
Total Time 31 minutes
Servings: 4 -6 Bowls
Course: Soup Maker
Cuisine: Soup
Ingredients Method

Ingredients
  

  • 460 g Pumpkin peeled, chopped.
  • 100 g Onion diced.
  • 130 g Leek chopped.
  • 2 Vegetable Stock Cubes.
  • 2 Teaspoons Ground Peppercorns. I used rainbow peppercorns.
  • 1 Teaspoon Ground Nutmeg.
  • Salt & Pepper to Taste.
  • Water.

Method
 

  1. Saute your onions in a little oil if you wish. I didn't this time round, as I was in a bit of a hurry.

  2. Add all your ingredients, apart from the stock cubes to the soupmaker.

  3. Top up with water, to above the minimum and below the maximum levels.

  4. Crumble the stock cubes over the top, and mix well with a wooden spoon.

  5. Make sure your lid in on properly.

  6. Choose the smooth setting.

  7. At the end of the cycle, I used my blend setting for another 10 seconds to purée the soup even more. Pumpkin can need a little longer to break down than other vegetables.